Chocolate Olive Oil Crinkle Cookies & Giveaway!!!

Ever since I have experienced olive oil tasting in one of the events in Orange Food Week, I have learned to keep different types of olive oil for various purposes. I confess I used to keep an all-purpose olive oil. I know, I know, you can lift your jaw from the floor now. I didn’t know better then.

Now I have a small collection of olive oil. One for salad dressing, one is for dipping with bread and the other for sautéing as well as baking. With my slight addiction of dipping sourdough in olive oil (so delicious!) as well as my fondness of baking a lot of olive oil, I felt like I have come a long way from just associating olive oil with salad dressing.

If you are wondering which olive oil should be use for what, well, wonder no more as Bertolli Olive Oil has launched an online campaign to educate food lovers on the benefits of using the correct type olive oil for cooking. Whilst I worked on the basis of the more expensive olive oil is for direct consumption and the cheaper one is for cooking, the recent packaging of Bertolli Olive Oil actually specifies the recommended usage of each type of their olive oil:-

Classico: Best Choice for barbequing & roasting

Extra Light: Best for baking and frying

Extra Virgin: Best for salads, pasta sauces & dips

Although I wonder, which one of the above is better to use as eye make remover eh? Lol

Jokes aside, these olive oil crinkle cookies have been on my mind for a while. They looked spectacular as well as spontaneous-baker-friendly. Having no butter in bakegoods does not mean it is less decadent.

{Expect moist, soft and slightly chewy as well as super chocolatey cookies. These cookies are so satisfying that you don’t feel like missing out on butter…}

Method:-

In a medium sized mixing bowl, whisk egg, caster sugar and vanilla extract until pale and creamy. Then add in olive oil gradually and whisk until the mixture is well-combined. Stir in cocoa powder, all-purpose flour, baking powder and salt until the mixture is well-mixed. At this point, you’ll notice the dough is very soft and sticky. Although the original recipe specifies 2 hours of refrigeration time for the dough to firm up, I’ve found 30 minutes was sufficient to make the dough workable.

Preheat oven to 160C/325F. Line a baking tray with parchment paper. Remove the dough from the fridge and roll the it into balls (about a tablespoon per ball). Then roll the individual ball in the icing sugar and flatten them very slightly. Make sure that the balls are well coated with the icing sugar. Place the icing sugar coated balls onto the baking tray and bake in the preheated oven for 10 minutes. Remove from the oven and allow the cookies to rest for 5 – 10 minutes. After this time, the cookies will firm up. According to the author, the cookies can be kept in an airtight container for a few days or refrigerate them if you wish to keep them longer.

…and THE GIVEAWAY

Here is an opportunity one Fuss Free Cooking reader to own a set of three Bertolli Olive Oil above (Classico, Extra Light and Extra Virgin) courtesy of the company. All you have to do is to comment below and tell me your favourite dish/dessert made with olive oil and I will select ONE WINNER with the best answer.

Guidelines:-

This giveaway is open to residents of Australia only

Prize can not be exchanged for money

One entry per person

Entry is open from 24 June 2013 to 8th July 2013 (2 weeks).

Please check out the following to learn more about Bertolli Olive Oil and connect with other olive oil enthusiasts:-

My husband is allergic to wheat so the easiest way to cook cakes is to buy the special packet mixes, as mixing up so many different flours is a real pain. The packet mixes that I make for him say to use melted butter, but I use the same amount of Olive Oil instead, the cakes always turn out perfectly that way!!!

Once when making garlic mash,
discovered with horror I had no butter,
so I grabbed the Extra Virgin Olive Oil,
my daughter thought I was a nutter,
but it is now a family favourite,
as it turned out to be an absolute smash!

Not so much a dish, but I love making my own Basil Pesto with basil from my garden, I have it in pasta, on pizza, in potato bake, I even mix it into the egg-wash when crumbing chicken legs to make Pesto Crumbed Chicken 🙂

Leftover Makeover

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.